Swedish Cocktail Meatballs
User Reviews
3.7
Swedish Cocktail Meatballs
Description
This recipe blends ground beef and pork with instant mashed potatoes, finely minced onion, breadcrumbs, egg, and spices including allspice and white pepper, ensuring a tender and aromatic meatball. The meatballs are gently browned in olive oil to develop a crust and then baked until fully cooked.
The accompanying gravy is a roux-based sauce with butter, flour, beef stock, sour cream, soy sauce, and seasonings like nutmeg and parsley. This adds a creamy, slightly tangy element that complements the meat’s spices. The gravy can be served poured over the meatballs or on the side.
Swedish Cocktail Meatballs make elegant, flavorful hors d'oeuvres, often served with toothpicks or small forks. They can also be kept warm in a crock pot. The soft texture and balanced seasoning make them suitable for gatherings or appetizers.
Ingredients
meatballs
- 1/4 white onion finely minced (about 1/3 cup, medium
- 1 tablespoon butter at room temperature
- 1/2 cup potato mashed
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 egg beaten
- 1/2 cup dried breadcrumbs
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp ground allspice
- olive oil for browning
gravy
- 2 Tbsp flour
- 2 Tbsp butter
- 2 cups beef stock Swanson® Organic brand
- 1/2 cup sour cream you can substitute half and half
- 2 tsp soy sauce
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/4 tsp nutmeg freshly ground
- 1/3 cup parsley finely minced
garnish
- parsley minced, more
Instructions
- Put all the meatball ingredients (everything except the olive oil) in the bowl of a stand mixer (or a large mixing bowl if doing by hand.) I like to break apart the meat as I add it to the bowl. Blend the mixture until all the ingredients are completely incorporated.
- Form small 1 inch balls, I like to use a 1 inch scoop to portion out the meat evenly. Gently roll them round with the palms of your hand.
- Preheat the oven to 375F. Coat the bottom of a heavy skillet with olive oil and heat on medium high until hot. Brown the meatballs on all sides, working in batches so as not to crowd the pan. Do this gently, the meatballs are delicate. Set the meatballs on a baking sheet.
- Bake the meatballs for 12-15 minutes, until done through (the inner temperature should be 165F.)
- While the meatballs are baking, make the gravy. Melt the butter in a clean skillet. Stir in the flour and cook for a minute, stirring constantly. Do not allow it to brown.
- Add the Swanson Organic Beef Stock while whisking or stirring constantly, and bring the mixture up to a simmer.
- Turn down the heat and add the sour cream, soy sauce, salt, pepper, nutmeg, and parsley. Taste to adjust any of the seasonings.
- Add the meatballs into the sauce, and then serve hot, garnished with parsley.
Notes
- Instant mashed potatoes work well as a binder in the meatballs.
- Serve meatballs with toothpicks or small forks as hors d'oeuvres.
- After cooking, keep meatballs and gravy warm in a crock pot on the low setting to serve them conveniently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36meatballs
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 172mg | 7% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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